cschaaf Posted February 26, 2016 Report Posted February 26, 2016 I reference a few different SV temperature charts. Please add any that you have. ChefSteps All meats Egg Calculator Sous Vide Supreme Purdy Serious Eats Beef Chicken breasts Chicken Thighs Sausages Pork Ribs Hamburgers Turkey Douglas Baldwin (lots of scrolling with this one) There are plenty more out there. One issue is that there's very little agreement between the sources. I use them as a reference - pick 2 or 3, compare their settings, and shoot for an average to start. From there, I may tweak the temperature a bit for the next cook. I need to start keeping my own notes so that I can track what we like best.
MacKenzie Posted February 26, 2016 Report Posted February 26, 2016 Thanks for posting those links. I keep notes too. Once you get things cooked the way you want it is so easy to repeat if you've kept notes.
egmiii Posted February 26, 2016 Report Posted February 26, 2016 The beauty of sous vide is the consistency. Like you said, with a little trial and error, you will eventually find the temperature for each dish that suits your taste. After that, it's virtually mindless to get perfect results time and time again. I don't mind spending the extra money for a great steak when I know it will be cooked to perfection each and every time. I'd also like to add, when it comes to low and slow BBQ, the Komodo Kamado is in the same camp. Season your meat, start the grill, and enjoy consistent results every single time. The grill is no longer a variable. It's predictable, and precise, which has taken my cooking to a whole new level.
